Braised Beef Brisket With Carrots

Briskets is the cut from breast section, under the first five ribs. Although many other animals have briskets, the term here is to describe beef.

750 g Beef brisket, 2-3 Carrots 2 tbsp Cooking oil 4-5 Ginger slices 1 stalk Scallion 2 clove Garlic, sliced 1/2 tbsp Sweetened flour paste 2-3 tbsp Sambel ulek

2 tbsp Jiafan rice wine 1 Star anise 6 Szechuan peppercorns 2 tbsp Dark soya sauce 2 tbsp Maggie sauce 1 tbsp Caster sugar 3-4 cup Water Salt & chicken bouillon

1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively , plunge brisket into a pot filled with boiled water and let stand for 15 minutes.
   
   
2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, sambel ulek rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir till all ingredients blended. Turn off the heat.
   
3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.